Frosted white chocolate Easter cake

Frosted white chocolate Easter cake

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(98 ratings)

Prep: 10 mins Cook: 1 hr Plus cooling


Serves 10

A slice of this madeira-style cake is wonderful with a morning cup of tea or coffee

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per serving

  • kcal770
  • fat50g
  • saturates29g
  • carbs76g
  • sugars58g
  • fibre1g
  • protein7g
  • salt1.04g
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  • 250g butter, plus a little extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g white chocolate, broken into pieces
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp vanilla extract
  • 250g self-raising flour
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 300g caster sugar
  • 2 large eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the frosting

  • 300g tub Philadelphia cheese
  • 85g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g icing sugar, sifted
  • mini eggs, to decorate (or use 50g/2oz chopped hazelnuts)



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.

  2. To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.

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Comments, questions and tips

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9th May, 2014
I bake a lot and have done for the last 40 years and I have never made such a horrible cake. It was for my daughter's birthday and was a disaster.
1st Apr, 2013
If I could give this recipe 0 stars I would. When cooked, the cake had a rubbery consistency that I couldn't get past to taste. Very disappointing and a total waste of ingredients, time and money as is slid into the bin with a bounce. Don't waste your time. :)
1st Apr, 2013
Add me to the list of disappointed bakers! It did look very nice on the Easter table at least, but when we cut into the cake it was underbaked through the middle. I gave it 1 hr before checking it, and then an extra 10 minutes because although the skewer was clean it seemed quite wobbly still in the centre but it obviously wasn't enough. The icing tasted quite cheesey - I think if I did the cake again I would add more icing sugar. I also found it took a long time to emulsify the butter in with the other ingredients of the icing - I should have softened the butter more, but was so intent at following all the tips correctly that I didn't. To be honest wouldn't do it again I don't think.
31st Mar, 2013
This cake took and extra hour to cook! The texture is very runny and leaked through the tin so the lined baking paper had to come right up the sides. Remember to beat the butter for the icing before adding anything else, i made this mistake and ended up with lumps which required extra beating (which is says not to do, wps!) Also as mentioned before dont add the mini eggs until you serve because the dye runs. Just hope it tastes nice now!
27th Mar, 2013
I have only just started baking. I found this receipe great and my results looked very much the same. The cake was beautiful. will use some further receipes
18th Mar, 2013
Oops star rating as above !
18th Mar, 2013
I was extremely worried about this cake as I only started to rea reviews when it was baking in the oven! However, cake was beautiful - bearing in mind as said before this is a Madeira cake not sponge. No leakage in springform tin as parchment used as instructed. Only downside was frosting which was not to my taste- would probably do butter icing next time.
30th Jan, 2013
i made this cake with all the indredients that was listed and its lovley. my family said its the best cake they have had. Its very filling so a small piece is enough. will be making again for my husbands birthday ;-)))))
12th Jan, 2013
I made this cake and was disappointed when it stuck to the grease proof paper! I also put the cake into two spring tins. The cake itself didn't taste like white chocolate and luckily I read the reviews just before icing it! I decided to use a similar recipe for icing but added 6 squares of white chocolate to it which worked well but also found it needed a lot of icing sugar.
12th Dec, 2012
Hi all, was just looking up this to share it with a friend and i was surprised with all the negative comments - I and my son have made this recipe at least 50 times for various occasions and have had no problems with it! We don't use the white choc as it is just too sweet, but instead use dark or milk choc! I don't bother with the topping either! - i just use melted choc. It is the easiest cake and most reliable cake i make and i'm no cook! It is always moist a bit like a browney really and lasts really well. I have had so many people ask for the recipe that i have to send the link on regularly!! Keep with it its worth it!! I have used both a spring form tin and more recently out of laziness a silicone cake 'tin'. good luck with it!


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